Mexican Chocolate Sauce



INGREDIENTS:

4 oz Unsweetened chocolate

2 T  butter or margarine

1/4 c  Light corn syrup

1/4 c  sugar 

1 ea Dash salt(optional)

1/4 c  Kahlua

1/4 c  Cream

DIRECTIONS:

1. In top of double boiler combine all ingredients and cook,
stirring constantly for 10 minutes. Serve over pound cake or
ice cream. To store, pour into a jar and cover. Sauce keeps
in refrigerator up tp 3 months. To warm sauce, set jar in pan
of hot water over low heat.



Mexican Chocolate Sauce